Best 5 Tomato Sauce For Baccala Recipes

SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)

Steps:

• In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
• In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
• Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
• In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
• Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.

TOMATO SAUCE FOR BACCALA

Steps:

• Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar, and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15 to 20 minutes.

BACCALA WITH ONIONS AND TOMATOES

Steps:

• Preheat oven to 350 degrees. Heat the oil in a large flat ovenproof dish. Saute the onions and garlic in the oil.
• Arrange the pieces of salt cod on top and add the herb bouquet, tomato puree, tomatoes, and white wine. Season with pepper, sprinkle with bread crumbs and dot with butter.
• Bake for one hour and serve in the same dish, garnished with capers and lemon slices.

BACCALA

Steps:

• Preheat oven to 450 degrees. Divide garlic and tomato sauce evenly between 4 small earthenware dishes. Place 5 pieces cod in each dish. Sprinkle 1 tablespoon capers, 1 teaspoon olio santo, 1/2 teaspoon oregano, and a pinch of salt over cod in each dish. Bake until cod is cooked through, 15 to 20 minutes. Serve with baguette slices.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.